Chew Your Food

I heard on the news today that you only needed to chew 50 times for three mouthfuls to digest your food well.  it also claimed that the other mouthfuls didn't need to be worried about.   I was very alarmed at this, particularly as the individual making the claim as an 'expert'.  The problem with making these claims is that patients with gastric conditions may take this into consideration and this could cause them a great deal of trouble.

For example, IBS,diverticulitis, colitis or gastritis, where the digestive tract or colon is inflammed, would be even more irritated if poorly chewed food was swallowed for the larger part of a meal or snack.

So, why is chewing food well so important?

• Well chewed food has digestive enzymes mixed into it, so it is better digested in the stomach.
• Carbohydrate digestion begins with salivary alpha-amylase secreted by glands positioned near the mouth. This alpha-amylase helps break down some of the chemical bonds that connect the simple sugars that comprise starches.
• Additionally, the first stage of fat digestion also occurs in the mouth, with the secretion of the enzyme lingual lipase, by glands located at the root of the tongue.
• Chewing does allow hormonal triggers to occur, enabling us to sense when we are 'satisfied' and stop eating.  Whereas if we gulp our food down these triggers are less likely to be efficent, which is when we keep eating.
• Chewing enables gastric valves to work efficiently, for example the pyloric valve, which allows food to pass from the stomach to the small intestine, is stimulated by chewing.
  
• Bad bacteria love poorly chewed food, as whilst it takes longer to digest, it is food for them, resulting in bloating, gas and nasty 'smells', amongst other symptoms.

So my advice is to chew your food well, so it is a paste when you swallow, and do not recharge your mouth with food until you have swallowed the previous mouthful.

People may make expert claims on the television, but these tend to be sweeping and not patient led, so beware.


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